In article >,
Bob Pastorio > wrote:

> Melba's Jammin' wrote:
>
> > How do the thickening powers of, say, cornstarch, arrowroot, and flour
> > differ? Not what the outcome looks like or how it keeps, but how they
> > relate in thickening power. I.e., if it takes 1 tbsp of flour to
> > thicken x amount of liquid, it will take how much arrowroot to produce
> > the same thickness in the same amount of liquid?
>
> flour (as roux)= 2 tablespoons to 1 1/4 to 1 1/2 cups liquid
> potato starch= 1 tablespoon per cup liquid
> tapioca starch= 1 tablespoon per cup liquid
> cornstarch= 1 tablespoon to 1 1/2 to 2 cups liquid
> arrowroot= 1 tablespoon to 2 cups liquid
>
> They don't all have the same effects. Potato starch will be more
> opaque than the rest, but it will thin out with boiling. Tapioca
> starch will become stringy if not handled properly. Arrowroot will be
> the shiniest.

Arrowroot thins out again on standing. It needs to be added right
before serving.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"